Description
Breakfast prepares itself while you get your Zzzzzs!
Ingredients
Scale
- 1/2 cup steel-cut oats
- 2 cups unsweetened non-dairy milk
- 1/2 cup chopped dry figs
- 1/4 tsp. cardamom
- 1/4 tsp. orange flower water, food grade, optional
- 1/2 vanilla bean, scraped, or 1 tsp. vanilla extract
For the topping
- 1 Tbsp. each chopped pistachios, walnuts, and almonds
- 1 Tbsp. agave nectar
- Pinch cinnamon
Instructions
The night before
- Spray your crock with oil to help with cleanup later or skip it and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off. Add everything except the topping ingredients to the slow cooker. In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.
In the morning
- Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.
Notes
- Recipe shared with permission from Kathy Hester and Fair Winds Press.
Nutrition
- Serving Size: 2
- Calories: 477
- Sugar: 21
- Sodium: 197
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 71
- Protein: 14
- Cholesterol: 0